3 lb. potatoes (I use Russet)
1/2 cup (1 stick) butter
1 tbsp. prepared horseradish
2 tsp. salt (I used one)
1/2 tsp. pepper (I used 1/8)
1 cup dairy sour cream
1 1/4 cup heavy cream
1/4 cup chopped fresh chives

In a saucepan, bring potatoes to a boil in enough water to cover. Lower heat to a simmer and cook until tender, about 15 to 20 minutes. Drain.

Place potatoes, butter, horseradish, salt and pepper in a bowl, mash (do not use a mixer). Mash until potatoes are softened and butter incorporated. Stir in dairy sour cream, cream and chives. Taste for seasoning.

Place in a lightly greased baking dish (I used my 8 1/2 x 11-inch glass pan) in a preheated 350°F oven for 15 minutes just before serving.

Serves 4 to 6.

Submitted by: MP Cooley